Mung beans Sabji
Ingredients
Mung Beans (pacha payaru) - 2 cups
Mustard seeds (kadugu)- 1/2 tea spoon
Cumin Seeds (jeeragam) - 1/2 tea spoon
Turmeric powder (manjal podi)- 1/2 tea spoon
Lemon juice (elumicham pazham saaru)- 2 table spoons
Onion (vengayam)- 1
Coriander leaves- 2 tablespoons Chopped
Oil - 1 teaspoon
Salt - 1/2 teaspoon (add to taste)
Procedure
1) Soak the Mung Beans in water for a minimum of 8 hours. You can either sprout it or use it without sprouting. Here is a good article on how to sprout. I used it without sprouting. Sprouting adds a lot of nutrients to the beans. If you have the time, do sprout it.
2) Pressure cook the grams.
3) Heat some oil in a pan. Add green chillis, mustard seeds, cumin seeds and let it pop
4) Add turmeric powder and the chopped onion and saute it till it turns golden brown.
5) Add the cooked mung beans, salt and mix well.
6) Optionally you can add water to form a gravy. I prefer the dry curry.
7) Turn off the heat and add lemon juice and mix well
8) Garnish with chopped coriander leaves.
Serve with fresh rotis/chapathis or rice
Serving size: 4
1 comment:
I do a gravy too. You can either saute onion tomatoes and masala items , add paiyru and pressure cook or add the cooked paiyru to the sauted gravy. Its very nice. :)
If you like eating spruted paiyru, add fresh onions,tomatoes, chilly, chaat masala and lemon. its a nice snack .
Meera
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